I love recycling and reusing, and one of the best ways to make use of over ripe bananas is to make banana bread! One recipe I have tried is this recipe, but the fact that it uses refined flour (maida) and white sugar bothers me. Thus began a search for a healthier banana bread suitable for babies and kids and I landed upon this recipe. I tried it out and it turned out great! So here is a super healthy Whole Wheat Banana Bread Recipe for kids that uses jaggery instead of sugar!
Dry Ingredients - 2 cups of whole wheat
- 1/2 cup together almond slices and cashews
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 3-5 cardamoms
- 3 ripe bananas
- 1 cup jaggery
- 1 cup yogurt or buttermilk
- 1/2 cup cold butter
Method
1. Sieve all the dry ingredients together and mix them well.
2. Mash the bananas in a bowl. Add the powered jaggery to the mashed banana and mix well.
4. Crumble the butter with your fingers into the banana jaggery mix and add yogurt. Combine well.
5. Mix the dry and wet ingredients together and add the slivered almonds and cashew pieces (my son hates cashews so I try to disguise them in cakes and bread).
6. Preheat the oven to 350 degree Celsius. Grease and flour a loaf pan.
7. Pour the batter into the greased loaf pan and bake for 1 hour. The baking time depends upon your oven, so keep checking in between to prevent it from burning.
8. The loaf is ready when a tooth pick inserted into it comes out clean. Cool the loaf before cutting and serving.
Notes - Baking powder and soda can be omitted if you like, although I haven't tried it.
This whole wheat banana bread recipe is a great lunchbox and travel snack, and actually tastes so much better than the refined flour/sugar versions. So the next time you see your precious bananas browning on the kitchen counter, you know what to do!
Lots of Love,
